Home-cured duck ham with pomegranate salad

Home-cured duck ham with pomegranate salad

Pintxo

By
From
Basque
Serves
8
Photographer
Laura Edwards

You will need to plan a little here as it will take several days for the duck to cure, but you’ll feel very proud of yourself once you’ve done it. It took me a long time to perfect this recipe, but I’m really happy that I persevered – the end result is delicious, and it allows you to use the last of the watercress alongside the first pomegranates of the season.

Ingredients

Quantity Ingredient
4 duck breasts
200g caster sugar
300g flaky sea salt
1 tablespoon freshly ground black pepper

For the salad

Quantity Ingredient
few large handfuls watercress
1 pomegranate, seeded
1 tablespoon moscatel vinegar or sherry vinegar
sea salt
freshly ground black pepper
2-3 tablespoons extra-virgin olive oil
50g toasted flaked almonds

Method

  1. Put the duck into a plastic container. Mix the sugar, salt and pepper together and cover the duck breasts with the mixture. Cover and chill in the fridge for 12 hours.
  2. Remove the duck breasts from the curing mix and wipe with a cloth. Take a skewer and push it through one end of the duck breasts so they hang down. Tie some string around each end of the skewer, hang inside the fridge and leave to dry for 7–10 days. The meat should be firm to the touch when you squeeze it gently.
  3. Once the duck is ready, put the watercress and pomegranate seeds in a bowl. Mix the vinegar with some seasoning and olive oil and toss with the leaves. Scatter in the almonds.
  4. Divide the watercress and pomegranate salad between small plates. Use a very sharp knife to finely slice the cured duck and serve on top of the salad.
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